These burgers are bursting with the flavors of Emilia-Romagna, Italy's culinary heart. They boast two of the region's most famous foods: Parmesan cheese and balsamic vinegar. Serve on toasted semolina bread brushed with a little olive oil-perfetto!
1-1/2 pounds ground turkey, half dark and half white meat
1/3 cup minced sun-dried tomatoes
2 tablespoons minced pitted green olives
(preferably the large Cerignolas;
see Ingredient Glossary, page 225 of the book)
1 tablespoon good-quality balsamic vinegar
1/4 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
8 thin slices Parmesan cheese (see Note)
1. Place all the ingredients except the Parmesan in a large mixing bowl and thoroughly combine, using your hands. Form into 4 patties, each 1-inch thick.
2. Lightly oil the grill or a skillet over medium-high heat. (These also can be broiled.) Cook the burgers for 3 minutes, then turn and place 2 Parmesan slices on top of each. Continue to cook to the desired degree of doneness, at least medium, about 4 minutes more.
Use a vegetable peeler to get thin slices of cheese that melt beautifully and add rich flavor without a lot of fat.
The Great Big Burger Book
by Jane Murphy and Liz Yeh Singh
Harvard Common Press
Recipe reprinted by permission.
This page created June 2003
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